Matcha biscuit(mo cha bing gan )

Matcha biscuit

Introduction:

"Compared with bread and cake, the production of this biscuit is very simple. It takes less than an hour from the beginning of preparation to the completion of production. It's very easy to use. Because of the addition of Matcha powder, the baked biscuit has a different taste."

Production steps:

Step 1: weigh all powders

Step 2: mix well and sift for standby

Step 3: pour corn oil and sugar into the basin

Step 4: mix well

Step 5: sift the sifted powder into it

Step 6: mix with Matcha dough for 10 minutes

Step 7: then ball into small balls of moderate size and place them in the baking tray

Step 8: gently press flat with the palm of your hand

Step 9: preheat the oven in advance and send the embryo to 190 ℃ for 30 minutes

Materials required:

Flour: 100g

Corn starch: 25g

Corn oil: 70g

Soft sugar: 40g

Baking powder: 1.5g

Baking soda: 1.5g

Matcha powder: 4G

Precautions: the oven should be preheated in advance, and the coloring should be observed during baking.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mo Cha Bing Gan